Barbecued butterflied lamb leg with saltbush rub

This saltbush-rubbed lamb is paired with a simple yoghurt-lemon sauce. Make it the star at your next barbecue.

Jan 25, 2018 4:25am

By Emma Knowles

Serves 6 - 8

20 mins preparation

50 mins cooking plus resting

Butterflied lamb leg is excellent on the barbecue, especially when treated to a marinade first - it can be for as little as an hour, but for the best flavour marinate it overnight.

Ingredients

2 tbsp finely chopped oregano, plus extra to serve

2 garlic cloves, finely grated

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground dried saltbush (see note)

1.5 kg butterflied lamb leg

Yoghurt-lemon sauce

300 gm greek-style yoghurt

2 tbsp extra-virgin olive oil

1 garlic clove, finely chopped

Method

1

Combine oregano, garlic, spices, dried saltbush, lemon rind and oil in a large bowl, add lamb and rub all over with marinade. Cover bowl with plastic wrap and leave to marinate at room temperature for 1 hour (or refrigerate overnight, removing from fridge an hour before cooking).

2

Heat a barbecue to medium-high heat. Remove lamb from marinade, place on barbecue fat-side down and grill, turning every 10 minutes, until cooked to your liking (45-50 minutes for medium-rare). Transfer to a tray, cover loosely with foil and rest for 20 minutes.

3

For yoghurt-lemon sauce, mix ingredients in a bowl and season to taste.

4

Slice lamb across the grain, top with saltbush and serve with yoghurt-lemon sauce.

Notes

Ground saltbush is available from select grocers and online from herbies.com.au. Saltbush is available from select greengrocers.Drink Suggestion: Gutsy, spicy red grenache.Drink suggestion by Max Allen